Turkey Breast With Cranberry Brown Rice Food

STUFFED TURKEY BREAST WITH CRANBERRY GLAZE

Steps:

• To make stuffing, melt butter in a skillet over medium heat and saute the onion, celery and carrots for 5 minutes or until the onion is translucent.
• Add stock and seasonings; remove from heat.
• Mix in bread cubes and cool slightly.
• For glaze, mix all glaze ingredients in a medium-sized bowl; set aside 1/2 cup to serve, cold, with meal.
• To make turkey, preheat oven to 325F and lightly grease a baking dish or a small roasting pan.
• Place turkey breast on your cutting board and, holding a knife parallel to the board, slice meat through middle, leaving last inch intact.
• Open meat like a book and cover with plastic wrap; pound with a meat mallet to even thickness.
• Cover one side of meat with stuffing.
• Fold other side over and secure with toothpicks along the edges.
• Transfer to your baking dish and pour remaining cranberry glaze over.
• Bake, uncovered, for 60 to 90 minutes or until cooked through and juices run clear.
• Let rest 5 minutes before slicing.

CRANBERRY APPLE ROASTED TURKEY BREAST

Steps:

• Combine the apple cider, cranberry juice, salt, sugar, pickling spice, red pepper flakes and orange zest in a large saucepan. Bring to a simmer over medium-high heat and cook until the salt and sugar have dissolved and the spices are fragrant, 35 to 40 minutes. Stir in 8 cups ice-cold water.
• Place the turkey beast skin-side down into a large bowl and pour the brine over the top. Cover and refrigerate for 3 to 4 hours (1 hour per pound).
• Preheat the oven to 350 degrees F.
• Remove the turkey from the brine, pat dry and place skin-side up on a roasting pan with a rack. Rub the turkey with olive oil and sprinkle with black pepper. Roast until the breast reaches an internal temperature of 160 degrees F, 1 hour 40 minutes, brushing with Cranberry Apple Glaze every 15 minutes (using about half of the glaze total).
• Let the turkey rest for 10 minutes before serving with the remaining Cranberry Apple Glaze.
• Combine the apple cider, cranberries, cranberry juice, maple syrup and apple cider vinegar in a small saucepan. Bring to a boil over medium-high heat, and then reduce to a simmer until the liquid has been reduced by 2 cups and the cranberries have burst, 18 to 20 minutes. Season with salt and pepper, and then transfer to a blender and puree until smooth. Yield: 1 1/2 cups.

TURKEY BRAISED WITH CRANBERRIES

Steps:

• Combine tablespoon of butter with oil in deep skillet or casserole large enough for turkey legs to fit comfortably. Turn heat to medium high; after a minute add garlic and thyme. Cook for a minute, add turkey legs. Brown on both sides (they will brown unevenly, because of their shape), sprinkling with salt and pepper, and stirring garlic so it does not burn. Remove turkey.
• Add onion, mushrooms, sugar, pinch of salt, and some pepper, and cook; stir occasionally, and adjust heat so vegetables do not burn. When very soft, add 1 cup liquid, half the zest, and cranberries. Bring to boil, return turkey to pan; cover and adjust the heat for a steady simmer.
• Cook about 2 hours, checking every 30 minutes and adding more liquid if necessary, until meat is very tender. Taste sauce, and add more salt, pepper, and sugar if necessary. Remove meat; if sauce is soupy, raise heat and reduce a little; stir in remaining butter. Carve meat as neatly as you can; serve on a bed of sauce, garnish with remaining orange zest.

ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING

Steps:

• For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
• Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
• For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
• Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.

FRIED TURKEY BREASTS WITH CRANBERRY MAYO

Steps:

• In a large Dutch oven, add 1/2 cup salt, brown sugar, water, thyme, sage, bay leaves, peppercorns and lemon peel. Bring to a simmer just to dissolve the sugar and salt. Turn off the heat. Stir in the cold buttermilk and lemon juice. Add the turkey breasts. Cover and refrigerate at least 4 hours or up to overnight.
• Remove the turkey from the refrigerator 1 hour before you're ready to cook and allow to come to room temperature.
• Preheat the oven to 350 degrees F.
• Pour enough neutral oil into a large Dutch oven to fill 1/3 of the way up the sides of the pot. Heat over medium heat until the oil reaches 350 degrees F.
• Combine the flour, cornstarch, baking powder, paprika, 1 tablespoon salt and poultry seasoning in a large bowl. Stir in 1/4 cup of the buttermilk brine a little at a time to make small clumps.
• When the oil is at 350 degrees F, remove the turkey breasts from the brine and dredge well in the flour mixture. Carefully add to the oil. (The oil temperature will drop initially, you want it to settle at about 330 degrees, so adjust the heat accordingly.) Cook, turning occasionally, until the coating is crisp and deeply browned and the internal temperature of the turkey is about 160 degrees F, 15 to 18 minutes depending on the size. (If you have larger size turkey breasts and they are brown before they are cooked through, you can finish for a few minutes in the oven at 350 degrees F .)
• Remove the fried turkey to a cooling rack set over a rimmed baking sheet. Let the turkey cool slightly, 5 to 10 minutes.
• While still hot, sprinkle with the sumac, flaky salt and lemon zest.
• Keep warm in the oven until ready to serve.
• To serve, slice the turkey into thick slices against the grain. Serve with the cranberry mayo on the side.
• In a small bowl, stir together the mayonnaise, cranberry sauce, lemon juice and a healthy grinding of black pepper.

ROASTED TURKEY BREAST WITH CREAMY GRAVY AND CRANBERRY POMEGRANATE SAUCE

Steps:

• For the roasted turkey breast: Preheat the oven to 350 degrees F. Place the turkey on a baking rack over a baking sheet. Combine the garlic and softened butter with the herbs and lemon juice. Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper, reserving the remaining garlic-herb butter for the gravy. Roast the turkey 45 minutes.
• For the cranberry pomegranate sauce: Meanwhile, place the cranberries in a medium saucepot with the sugar, salt, cinnamon stick, orange rind and 1 cup water. Bring to boil and cook until all the berries pop and the sauce thickens, about 15 minutes. Cool and remove the rind and cinnamon stick. Peel the pomegranate in a bowl of water, separating the seeds, and drain. Add the pomegranate seeds into the sauce.
• For the creamy gravy: Right before serving the turkey, melt the remaining garlic-herb butter over medium heat in a saucepan. Whisk in the flour, followed by the stock, to thicken. Whisk in the Worcestershire and season with salt and pepper. Stir in the cream and cheese, and keep warm until ready to serve.
• Slice the roasted turkey breast and serve with the room temperature sauce and warm gravy, with steamed greens on the side.
• Cook's Note: If the turkey is a make-ahead meal, you will need an extra 1 cup stock for reheating. Place the turkey in a low baking dish with the extra 1 cup stock and loosely cover with foil. Reheat at 350 degrees F 20 to 25 minutes, then crisp up the skin under the broiler.
• This recipe will result in leftovers for sandwiches.

CHEESY RICE CASSEROLE WITH TURKEY

Steps:

• Preheat the oven to 350 degrees F.
• Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
• Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
• Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
• Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
• Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.

TURKEY AND BROWN RICE CASSEROLE

Steps:

• Cook brown rice according to package directions.
• While rice is cooking, pour broth into a large sauce pan.
• Whisk in whole wheat flour.
• Cook and stir with whisk, over medium heat, until mixture thickens and begins to bubble.
• lower heat to low and stir in poultry seasoning and black pepper.
• Stir in half of the cheddar cheese and mix until cheese melts.
• Stir in red pepper and onion.
• When rice is cooked add to pan with broth mixture along with cooked turkey and cooked peas and carrots.
• Spray a square or round casserole dish with cooking spray.
• Pour contents of pan into casserole dish.
• Sprinkle top with remaining cheddar cheese and then bread crumbs.
• Bake in a pre-heated 350 degree oven for 30-35 minutes.

TURKEY, CRANBERRY AND BRIE BONBONS

Steps:

• Sprinkle turky/chicken with salt/pepper, praprika and brown in frying pan to seal in juices.
• set aside.
• take puff pastry and on bottom edge, leaving 1cm, place turkey, top with cranberry sauce and brie.
• carefully roll to enclose filling, then twist the ends into bonbon shapes.
• brush with beaten egg.
• Carefully move to a baking paper lined baking tray.
• Bake in oven according to the direction given on you pack of puff pastry, until puffed and golden.
• Serve with parsley and a cherry on the top.
• You could also try placing stoned whole cherries in your bonbons with the rest of the filling. It works out wonderfully!

TURKEY WITH CRANBERRY BRINE

Steps:

• 24 hours in advance, wash the turkey and remove the neck and giblets from the cavity and neck; reserve for broth.
• Mix together in a large pot 1 of the onions, 2 stalks celery, 2 carrots, 6 garlic cloves, peppercorns, 3 sprigs each of the rosemary, thyme and sage, 6 sprigs of the parsley, kosher salt and the cranberry juice; heat and stir until the salt dissolves and mixture begins to simmer; remove and let cool to room temperature.
• Place turkey in a very large pot or turkey bucket and pour brine over to submerge, adding cold water if needed; refrigerate 24 hours.
• Remove turkey from brine and rinse well; dry with paper towels. (It will be a lovely shade of pink but don't worry, it roasts a beautiful mahogany color).
• Season turkey cavity with salt and pepper.
• Place 2 stalks chopped celery, 2 chopped carrots, apple, orange, cranberries, and 4 garlic cloves inside cavity.
• Make a nest of 1 med chopped onion, 1 chopped celery stalk, 1 chopped carrot, 4 crushed garlic cloves, 3 sprigs each rosemary, thyme and sage, 6 sprigs parsley and 3 bay leaves in a large roasting pan.
• Place turkey on top of the vegetables and herbs.
• Put butter pats on the turkey or between the skin and breast meat.
• Roast in a 350°F (175°C) oven for 45 minutes.
• While turkey roasts the first 45 minutes, prepare a broth by placing the giblets in 5 cups of water; simmer to create turkey stock adding more water as needed; remove giblets. (You can chop the giblets and remove the meat from the neck and add it to your stuffing or discard it if you don't wish to use it. You can skip the turkey stock step and use canned chicken stock if desired. You will need 5 cups).
• After the first 45 minutes of roast time, pour half of the stock over the turkey; roast another 45 minutes and pour the remaining stock over the turkey.
• Continue to roast your turkey; basting with the juices from the bottom of the pan until the turkey has reached an internal temperature of 165 to 175°F (74 to 80°C).
• Remove from the oven and tent with foil; allow to rest for 10 or 15 minutes before carving.
• Strain and use the liquid in the bottom of your roasting pan to make gravy and to moisten your stuffing if desired.
• Simple gravy:.
• Discard herbs from the bottom of the roasting pan and measure out 1 cup of the vegetables and 3 cups of the juices; puree in a blender. To thicken, add more vegetables, to thin, add more pan juice. Pour through a mesh strainer to make a smooth gravy.

CRANBERRY-ORANGE ROASTED TURKEY

Steps:

• Preheat oven to 325°. Combine garlic powder, salt and pepper. With fingers, carefully loosen skin from turkey breast; spread half of the seasoning mixture under the skin. Sprinkle skin with remaining mixture. Tuck wings under turkey; tie drumsticks together., Juice the orange, reserving the rind. In a large bowl, mix cranberry sauce, teriyaki sauce, honey, marmalade, soy sauce and orange juice. Remove 3-1/2 cups mixture for sauce; refrigerate, covered, until serving., Rub remaining cranberry mixture under turkey skin. Secure skin to underside of breast with toothpicks. Place herb sprigs and reserved orange rind in turkey cavity., Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey over onions. Roast 3 to 3-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Discard herb sprigs and orange rind. Place reserved sauce in a small saucepan; heat through. Serve with turkey.

ROASTED TURKEY WITH MAPLE CRANBERRY GLAZE

Steps:

• Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. In a small bowl, combine the maple syrup, cranberry sauce and walnuts. Pour over turkey., Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170° to 175°, basting occasionally with pan drippings, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.